Ingredients
- 4 (1 thick) salmon steaks
- 1 small onion, sliced
- = lemon, sliced
- 1 bay leaf
- 1/4 tsp. Salt
- > c. milk
- 1 tbsp. Flour
- 2 tsp. Dijon mustard
- = to > tsp. Dill seeds
- 1/4 tsp. Grated lemon rind
- 1/ tsp. Salt
- Dash of white pepper
- 1 egg yolk, beaten
- 1 tbsp lemon juice
- Fresh sprigs of dill (opt)
Directions
Place steaks in 10 skillet; add enough water to cover. Top with onion, lemon slices & bay leaf; sprinkle with 1/4 tsp. salt and bring to boil. Cover, reduce heat & simmer 8 minutes or until fish flakes easily. Combine milk & flour in sauce pan, stirring well. Add mustard, dill seeds, lemon rind, 1/4 tsp. Salt & pepper; cook over med. Heat, stirring constantly, until thickened. Gradually stir about < hot milk mixture into egg yolk; add to remaining hot milk mixture, stirring constantly. Cook 1 minute, stirring constantly. Add lemon juice, mixing well. Remove steaks from skillet, reserving lemon slices; spoon sauce over salmon. Garnish with reserved lemon slices & sprigs of dillweed, if desired. 4 servings.
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Submitted 6/13/05.
Source: Southern Living 1985
Submitted By: Ruth A. Burbage
burbage@pell.net
Salmon Steaks with Dill Sauce